2024 Is Almost Here And These Are The Top Dessert And Baking Trends To Watch Out For

Baking is a comforting activity, but it’s also an ever evolving field. Here are the trends we expect to see everywhere in the baking world in the coming year

2024 is almost upon us and there are several trends around desserts and baking all set to take the baking world by storm. From new flavors to smarter techniques and from a shift to sustainability to healthier alternatives for varied dietary preferences, these trends will make your time in the kitchen easier.

Healthier alternatives

In 2024, more than ever before, people are predicted to become health concsious. In alignment with this trend, desserts can't just satisfy sweet cravings. They have to be nutritional and have some health benefits, which means they should include superfoods in their recipes. So to cater to gluten-free demands, more alternative flours like almond and coconut flour will be in use. As people distance from white sugar, natural sweeteners like honey and maple syrup will rise more in popularity. And useful ingredients like collagen will be in higher demand, making the process of eating desserts less riddled with guilt.

Veganism and vegetarianism

With the rise in veganism and vegetarianism, the demand for plant based desserts will be on the rise. One should learn how to create dairy free, egg free and gelatin free desserts, while maintaining a delectable and mouthwatering taste. One should ideally learn how to work with vegan alternatives like almond or oat milk instead of dairy milk, and figure out how to make moist and spongy desserts without the eggs. People are also demanding more naturally colored and made desserts instead of using artificial food coloring and other additions. Increasingly, people want cruelty free and ethically made desserts that are as kind to the planet as they are on the taste buds.

Sustainable practices

Like every other sphere of life, it would bode well for bakers to also be mindful about consumption and spare a thought to the planet and its health when considering their daily habits and usual practices

There will be a push to use more locally sourced ingredients which will affect flavor and make regional dishes unique instead of globally homogenous desserts. It would also be a good idea to assess packaging and reducing plastic where possible. Most importantly, a baker’s creativity will be on display with the ways they find to repurpose food scraps. This needs to be a global shift, where bakers everywhere commit to making small changes to create big impact.

Experiences more than mere consumption

More and more, people want not just desserts but memorable experiences. And the hot chocolate sauce melting a chocolate shell covering the dessert isn't enough anymore. From theatrics that happen right in front of them on the table to interactive dessert bars intricately and thematically decorated dishes, people want something they can photograph, share and experience together. The idea is to enhance the dining experience and bring the diners into a more active, participatory role. So get in the kitchen and think of innovative new ideas. Who knows, you might come up with something brand new.

Technological wonders

Technology is disrupting every sphere of our lives and the world of desserts is no exception. Expect 3D printed chocolates with delicate, intricate designs and working with however they might taste. There might also be augmented reality menus, where the desserts come alive and make the decision of choosing a dessert more confusing for diners - in a good way, of course. Chefs and bakers have also started using tech to create more visually stunning desserts and are working towards creating more immersive eating experiences. There’s a lot to look forward to

Unexpected flavor combinations

There are expected to be surprising flavor combinations that will push the boundaries of traditional taste profiles. There will be floral infused chocolates, a delicate floral note intertwining with the richness of the cocoa. More savory sweet desserts will come up, with herbs and spices being part of the dish. And pastries will be infused with unexpected fruit options. The increased globalization and interconnectedness will also mean that global flavor infusions come to the forefront. From the mochi desserts of Japan to the Middle Eastern baklava reimagined with new twists, desserts will become more experimental and innovative. There will also be more fusion of ingredients from different cultures and it will require some level of expertise to understand which ingredients can sit well together.